Gordon Ramsay’s Herb Crusted Rack of Lamb
Made this for an anniversary. It's very simple but absolutely delicious. I forgot to ask the butcher to french the bones but it's easy anyways.
- 2 large racks of Lamb cut in half with 3 bones per serving ( **I only used 1 rack giving us a serving of 3 bones each)
- Olive Oil
- 4 slices of stale bread made into crumbs.
- 7 Tbs. grated parmesan (roughly 1/2 a cup)
- Sprig parsley
- Sprig thyme
- Sprig coriander
- Sprig rosemary
- 2 tablespoons English mustard (or sub with dijon)
- splash of olive oil
Preparing the Lamb:
Pre-heat the oven to 400 degrees Fahrenheit.
Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by searing every side in the oil long enough to develop color. Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”.
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. (**I didn't have an oven safe pan so I transferred the lamb to a hot sheet pan at this point, Ghetto fab.)
Preparing the Crust:
Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
Pour the mixture into a deep dish (bowl or plate) and set aside.
Putting it All Together:
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
Place it back into the oven for 3-4 minutes when you’re ready to serve. Carve & Serve.